Double the chocolate in this breakfast cake is a very good idea. This Chocolate Banana Crumble Cake works for breakfast or as a snack with your afternoon coffee.
Do you have a certain food item that you always buy at the grocery store? I think for us, that food would be bananas. Well, at least it has been for the past few weeks. Our kids have been wanting a smoothie every single morning before school.
So, I have grabbed a few bunches of bananas to have on hand for quick snacks and for those morning smoothies. Of course, this week they decided that they are over smoothies and had some waffles instead.
There are still 2 big bunches of bananas on the counter because I bought more this weekend thinking I was going to be ready for smoothie palooza each morning. Good thing I love to bake with bananas too! I guess some chocolate chip banana muffins or sour cream banana donuts will be happening in our kitchen once those bunches turn brown.
Last week I had a few extra ripe bananas, so I decided to made a new version of this banana toffee cake.
And now this chocolate banana crumble cake is my new favorite way to use up bananas. Chocolate cake, chocolate chips, and chocolate crumble...you can see why I love it, right?
This cake fresh out of the oven is absolutely divine. The chocolate chips are all melty and the cake is so soft and fluffy! Have I convinced you yet that you need more bananas when you go shopping again?
This cake starts with butter and cream cheese. That a great way to start any recipe, right?
I did switch out a few things from the original base. I still can't get enough almond extract, so I used that in the cake. Almond extract and chocolate is my jam right now.
Dark cocoa powder and mini chocolate chips give this cake an intense chocolate blast. Then because clearly that wasn't enough chocolate, I added a chocolate crumble to the top. To break up all the chocolate, I did add some rolled oats to the crumble. I knew it would give it a little bit more dimension and break up all the chocolate in the pictures. Feel free to leave them out if you want to go the all chocolate route.
I have been enjoying this cake all week long. Cut a piece and pop it in your microwave for 10-15 seconds. You want it to warm up just enough to melt those chocolate chips and give it that fresh from the oven texture.
Just don't blame me when the chocolate banana crumble cake is completely gone, and your jeans feel snug. It's a real danger!
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For the cake
- ½ cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2 large)
- 1 teaspoon almond extract
- 2 cups all purpose flour
- ½ cup dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
For the crumble
- ¼ cup all purpose flour
- 2 Tablespoons dark cocoa powder
- 1 teaspoon cinnamon
- ¼ cup packed brown sugar
- ¼ cup rolled oats
- 2 Tablespoons unsalted butter, melted
- ¼ cup mini chocolate chips
- Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick baking spray.
- Beat the butter, cream cheese, and sugars until creamy. Add the eggs, bananas, and extract and beat again.
- Stir together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly beat it into the butter mixture.
- Stir in the chocolate chips by hand. Spread in a greased dish.
- Use a fork to mix together the flour, cocoa powder, cinnamon, brown sugar, oats, and butter until it looks like coarse crumbs.
- Sprinkle over the top of the cake batter. Sprinkle the chocolate chips on top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean. Make sure you do not over bake it too much. (The chocolate chips will make the toothpick come out gooey.)
- Cool slightly and eat warm. Store in a sealed covered container. Reheat slices in the microwave for 10-15 seconds.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 141mgCarbohydrates: 28gFiber: 2gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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